Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a mixing bowl, combine graham cracker crumbs with melted butter to achieve a sandy texture. Press the mixture into the bottom of the prepared pan.

Bake for 10 minutes until fragrant and let it cool to room temperature.

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth, about 2 minutes.

Gradually add in sugar, mixing until creamy. Incorporate sour cream and vanilla, mixing until well combined.

Add eggs one at a time, beating well after each addition. Gently fold in rainbow marshmallows.

Divide the batter into two bowls and add purple food coloring to one and blue to the other.

Pour alternating spoonfuls of the colored batters into the center of the cooled crust.

Gently swirl colors with a knife for a marbled effect.

Mix marshmallow fluff with food coloring, spoon dollops on top, and swirl again.

Bake for 60-70 minutes until edges are lightly browned and center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.

Refrigerate for at least 4 hours or overnight.

Remove the cheesecake from the pan and top with whipped cream, sprinkles, and mini marshmallows.